Homemade gnocchi in a creamy tomato-based white wine pasta sauce.
Yield:4 servings 1x
4 large potatoes (approx 1 lb total)
2 1/2 cups all-purpose flour
2 tbsp oil
1/2 – 1 tsp salt
White Wine Rosé Sauce:
2 tbsp vegan butter
2 shallots, finely chopped
2 cloves garlic, minced
1/4 cup dry white wine
1/4 cup vegan plain cream cheese
1 1/2 cups marinara sauce
1 can (400 mL) coconut milk
handful of spinach
fresh basil, for serving
vegan parm, for serving
Preheat oven to 450 F. Place potatoes on a baking sheet and poke a few times with a fork.
Bake for 30 minutes, or until soft.
Meanwhile, add vegan butter, shallots and garlic to a frying pan on medium heat and cook 5 minutes until softened. Add white wine and cook until almost fully evaporated. Add cream cheese, marinara and coconut milk and simmer on medium-low until ready to serve.
Once potatoes are cooled, remove skin, then add to large mixing bowl and mash potatoes. Place in the freezer a few minutes to cool.
Remove potatoes from freezer and add oil, salt and flour. Mix with your hands to form a smooth not sticky dough.
Roll 1 tsp size dough balls in your hands, then roll down the tines of a flipped-oven fork (watch video below for demo). Place on a plate and repeat with all the dough.
Bring a large pot of salted water to a boil, then carefully add gnocchi and cook 5-6 minutes until they’re all floating on the surface. Drain and add to sauce with a handful of spinach and stir until spinach is melted.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.